Home / Recipes / Gluten Free / Low Carb Jambalaya Zoodle Pasta
Low Carb Jambalaya Zoodle Pasta
How to Make It
Step 1
Prepare the first 3 ingredients by slicing the kielbasa, peeling and deveining the shrimp, and dicing the bell pepper.
Step 2
Heat the olive oil in a large pan over high heat. Cook the sausage, shrimp, and peppers in the oil for up to 5 minutes, until you get the ingredients soft with golden brown edges all around.
Step 3
Turn the heat to a medium and pour in the chicken broth. Bring the broth to a gentle simmer. Then, remove a ½ cup of the liquid, and whisk the xanthan gum into the removed liquid. Slowly whisk the thickened liquid back into the pan. Let the pan simmer gently as it thickens.
Step 4
Still on a low simmer, stir the tomato paste and all seasonings into the pan. Turn the heat to low, and let the sauce reduce and thicken.
Step 5
Meanwhile, use a vegetable peeler to peel wide noodles from a large zucchini. The amount listed in the ingredients is your full yield after peeling the zucchini (2 oz of raw zucchini per person).
Step 6
Turn the heat off, but leave the pan on the stove. Toss the zucchini noodles into the jambalaya sauce and cover with a lid. Let the sauce steam the zucchini for 1-2 minutes, so the noodles are al dente. Enjoy hot!
Ingredients
- Kielbasa – 3 ounce
- Raw Shrimp – 6 medium
- Green Bell Pepper – 1 ounce
- Olive Oil – 1-½ tablespoon
- Chicken Broth – 1 cup
- Baking Aids Xanthan Gum by Bob’s Red Mill – ½ tbsp
- Tomato Paste – 1 tablespoon
- Salt – ¼ teaspoon
- Black Pepper, Ground – ¼ teaspoon
- Garlic, Powder – ½ teaspoon
- Onion Powder – ½ teaspoon
- Cumin, Ground – ¼ teaspoon
- Cayenne – ⅛ teaspoon
- Paprika – 1 teaspoon
- Zucchini – 4 ounce
